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Cinnamon-Pecan Streusel Coffee Cake

Oxmoor House
Prep time 12 mins
Cook time 43 mins
Cool time 15 mins
Yield 16 servings (serving size: 1/16 of coffee cake)
Enjoy this moist coffee cake for breakfast, or serve it with coffee for a great after-dinner dessert!

Ingredients

  • Butter-flavored cooking spray
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 3 tablespoons butter
  • 1 cup fat-free sour cream
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1/3 cup packed light brown sugar
  • 1/4 cup chopped pecans, toasted
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 cup powdered sugar
  • 3 teaspoons fat-free milk
  • 1/2 teaspoon vanilla extract

Nutrition Information

  • calories 175
  • fat 4.2 g
  • satfat 1.7 g
  • protein 2.9 g
  • carbohydrate 30.6 g
  • cholesterol 35 mg
  • iron 1.0 mg
  • sodium 243 mg
  • caloriesfromfat 22 %
  • fiber 0.7 g
  • calcium 68 mg

How to Make It

  1. Preheat oven to 350°.

  2. Coat an 8-inch square baking pan with cooking spray.

  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients. Set aside.

  4. Beat sugar and butter with a mixer at medium speed until well blended. Add sour cream, vanilla, and eggs; beat well. Add flour mixture to butter mixture, beating just until dry ingredients are moist. Combine brown sugar, pecans, and cinnamon in a small bowl.

  5. Spoon 1/2 of batter into prepared pan; sprinkle evenly with 1/2 of brown sugar mixture. Spoon remaining batter over brown sugar mixture, and spread evenly. Sprinkle remaining brown sugar mixture over batter. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack.

  6. Combine powdered sugar, milk and 1/2 teaspoon vanilla in a small bowl; stir until smooth. Drizzle over coffee cake.

Oxmoor House Healthy Eating Collection